Why Make This Recipe
Instant Pot® Buffalo Chicken Pasta is a quick and delicious meal that packs a punch with its spicy buffalo flavor. It’s perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. This recipe is also versatile, allowing you to customize it to your taste, and it’s a hit with both kids and adults!
How to Make Instant Pot® Buffalo Chicken Pasta
Ingredients:
2 tablespoons salted butter 1.5 pounds skinless, boneless chicken breast, cut in bite-sized pieces 0.5 medium onion, finely chopped 3.5 cups chicken stock 1 (16 ounce) package penne pasta 0.5 teaspoon salt 0.25 teaspoon garlic powder 1 (8 ounce) package cream cheese, cubed 0.33333334326744 cup Buffalo wing sauce 1 cup shredded mozzarella cheese 2 tablespoons crumbled blue cheese, or to taste
Directions:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select the Saute function. Add chicken and onion to the melted butter and sauté until the chicken is browned, about 5 minutes. Hit Cancel. Remove the chicken-onion mixture with a slotted spoon and set aside.
- Add chicken stock to the pot. Scrape the bottom of the pot with a wooden or plastic spoon to loosen any browned bits. Stir in penne, salt, and garlic powder. Layer the following ingredients on top of the pasta without stirring: cream cheese cubes, chicken-onion mixture, then Buffalo sauce.
- Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 5 minutes. Allow about 12 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Add mozzarella cheese to the pot. Stir until cream cheese and mozzarella have completely blended into the sauce. Let the pasta sit in the pot until the sauce has thickened, about 3 minutes.
- Garnish servings with blue cheese.
How to Serve Instant Pot® Buffalo Chicken Pasta
You can serve Instant Pot® Buffalo Chicken Pasta in bowls with a sprinkle of crumbled blue cheese on top. It pairs well with a simple salad or some crusty bread to soak up the sauce. For an extra kick, consider adding more Buffalo sauce on top!
How to Store Instant Pot® Buffalo Chicken Pasta
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you can add a splash of chicken stock or a little water to keep it creamy and prevent it from drying out.
Tips to Make Instant Pot® Buffalo Chicken Pasta
- Make sure to scrape the bottom of the pot well before sealing to avoid the burn warning.
- You can adjust the level of spice by varying the amount of Buffalo sauce used.
- For a healthier version, consider using whole grain or gluten-free pasta.
Variation
You can easily swap out the chicken for shredded rotisserie chicken to save time, or use a different type of pasta like fusilli or spaghetti. For a creamier sauce, consider adding a bit more cream cheese or even a splash of heavy cream.
FAQs
1. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken breasts, but you will need to increase the cooking time to about 10 minutes.
2. What if I don’t have Buffalo wing sauce? You can make your own by mixing hot sauce with melted butter and a little vinegar, or you can use any hot sauce you have on hand for a different flavor.
3. Is it possible to make this dish dairy-free? Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and omit the mozzarella cheese. Adjust the flavors to your liking with alternative cheese options!